Seared Moroccan Lamb Meatballs with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1 lb ground lamb, 93% lean
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 cup quinoa, dry, cooked according to package instructions
• 1 15oz can chickpeas, rinsed and drained
• 1/4 cup parsley, chopped
• 2 tbsp mint, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.

2. 2

   In a large bowl, combine the ground lamb, onion, garlic, cumin, coriander, cinnamon, cayenne, salt, and pepper. Mix well and shape into 16 small meatballs.